·    1 medium onion, cut into large chunks
·    2 carrots, cut into 2 inch pieces
·    2-3 sprigs of parsley
·    2 sprigs of rosemary
·    1-2 sprigs of sage
·    2 cloves of garlic, crushed
·    2 sprigs of thyme
·    2 tsp. salt

Recipe of Chicken Stock Methods :
·    Cut the chicken up into pieces.
·    Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.
·    Reduce the heat to medium low, and simmer for 3 hours.
·    Remove the chicken, and place in a bowl to cool.
·    Pour the stock through a colander lined with cheesecloth, and chill.
·    When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.
·    Skim the fat off of the stock, and refrigerate, freeze, or use immediately.